Salt
1 pound elbow macaroni
Cheese Sauce, recipe follows
8 ounces poached lobster meat, in large chunks
2 scallions, thinly sliced
1/2 bunch fresh chives, minced, plus more for garnish
2 cups grated fontina cheese
1 cup grated white Vermont Cheddar
1/4 cup all-purpose flour
1/4 cup butter
4 cups whole milk
2 cups grated fontina cheese
1 cup mascarpone cheese
3 tablespoons dark lobster stock
2 tablespoons cognac
1 teaspoon hot sauce
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
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